Fall is upon us so what better time than now to make a nice hearty, soul-warming, ooey-gooey bowl of soup
Fully-Loaded Cheesy Potato Soup Manitoba Style
- 4 tbsp unsalted butter
- 2 cloves garlic, finely chopped
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 1 onion, finely chopped
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 3 cups chicken stock (plus a little more if needed)
- 1 cup of whole milk
- 12 oz Angry Fish Pilsner Beer (from Fort Garry Brewing Company)
- 2 large russet potatoes, peeled and chopped
- 2 cups Bothwell Old Cheddar cheese grated
- dash of hot sauce (pick your favorite)
- dash of Worcestershire sauce
- sour cream, for topping
- 4 slices bacon, cooked crisp, for topping
- 2 tbsp chopped fresh chives, for topping
- Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
- Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth.
- Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time,stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency .
- Sprinkle with hot sauce, Worcestershire, salt and pepper, and stir in.
- Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives